Fresh Pineapple Pie

Featured in the Honolulu Star-Advertiser on July 30, 2014.

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Ingredients:

Fresh Pineapple Pie

  • 1 package (2 sheets) refrigerated pie crust
  • 1/3 cup sugar or more to taste
  • 1/3 cup flour
  • Dash of salt
  • 3 eggs, slightly beaten
  • 1 tablespoon fresh lemon juice
  • 1/2 cup pineapple juice
  • 2 cups fresh pineapple, shredded and drained
  • 3 tablespoons butter

Directions:

  1. Preheat oven to 450°F.
  2. Line a 9" pie pan with pie crust according to package directions.
  3. In a large bowl, combine sugar, flour and salt; in a separate bowl, add eggs, lemon and pineapple juices.
  4. Combine with sugar-flour mixture; add pineapple; stir well.
  5. Pour into pie pan; dot with butter.
  6. Cover with second pie crust crimp and trim edges to seal.
  7. Prick crust with a fork to make steam vents.
  8. Bake for 10 minutes, then reduce heat to 350°F and bake an additional 35 minutes.
  9. Serve hot or cold.

Serves 8.

Approximate Nutrient Analysis per serving:
350 calories, 18 g fat, 8 g saturated fat, 80 mg cholesterol, 300 mg sodium, 43 g carbohydrate, 2 g fiber, 14 g sugar, 4 g protein

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